Jalapeno Cheddar Cornbread

In having leftover beans for dinner but still needing to fill my new recipe requirement, I choose Jalapeno Cheddar Cornbread as an alternative to my standard trusty T&T cornbread recipe as I was wanting something spicy not sweet.

Modifications Made:

Cornbread is one recipe I never vary from as the results are always disastrous. Any change caused the cornbread to be too soft, too hard, undercooked, overcooked, etc... Nope, all cornbread recipes are followed to the letter with one exception. Cornbread is always made in a preheated 9" cast iron skillet. Using a preheated cast iron skillet results in a toasty crunchy bottom and sides for all six slices. There is no center cut in a circle!

Scaled for Likability: Fail

Using yogurt as a replacement for oils and as an added moisture ingredient works fabulously in many, many recipes. Cornbread in not one of them. Yogurt undertones combined with cheese and jalapenos do not mix. In fact, I think even if I made this as plain cornbread the yogurt would override the cornbread and still result in a too soft, almost soggy bread. Cornbread is supposed to be slightly dry so it will soak up all the good stuff: beans base, chili, honey. All table participants attempted several bites and were quickly apologizing for the waste. What's worse, there was no tasty bread substance to soak up bean base! Boo-hoo. Should have stuck with my T&T cornbread recipe.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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